Panko-crusted fish topped with crunchy, creamy, and spicy condiments couldn't be better!
Fish tacos are so incredibly satisfying. A firm white fish like snapper or cod packs a powerful punch with a coating of spices and panko. The jicama slaw is a bright, crunchy, and juicy accompaniment. The creaminess of the avocado and a simple lime crema balances the spice and citrus of the orange-chipotle reduction. There is no denying that the juxtaposition of flavors, temperatures, and textures makes this a truly palate-pleasing recipe.
Equipment: cutting board; chef’s knife; dry and wet measuring cups; measuring spoons; mixing bowls; spoons; reamer; small saucepan; fork; (3) wide shallow bowls; cast iron skillet or large sauté pan (with straight sides); rimmed sheet pan with cooling rack; tongs or fish spatula
Crema Ingredients:
½ cup sour cream
zest of one lime
juice of one lime
¼ teaspoon kosher salt
Slaw Ingredients:
1 mango, julienne (or 1 cup watermelon)
1 small or ½ medium jicama, julienne
2 tablespoons chopped cilantro
juice of one lime
kosher salt and freshly ground cracked pepper to taste
Orange-Chipotle Ingredients:
2 cups orange juice
1 canned chipotle pepper in adobo, finely chopped
Fish Taco Ingredients:
½ cup all-purpose flour
2 teaspoons kosher salt 2 teaspoons ground cumin
1 teaspoon black pepper 1 teaspoon chili powder
½ teaspoon ground coriander 2 eggs, beaten
2 cups panko (Japanese bread crumbs) 1½ pounds red snapper, cod, or fluke 3 cups of vegetable oil for frying 8 flour or corn tortillas
Garnishes: 1 avocado, halved and cut into 8 slices,
or 1 cup guacamole fresh cilantro leaves
lime wedges
1. First prepare the crema by combining all of the ingredients. Cover and set aside in the refrigerator.
2. Next prepare the jicama slaw by combining all of the ingredients. Cover and set aside.
3. In a small saucepan over medium-high heat, combine the orange juice and chopped chipotle in adobo sauce. Simmer until reduced to ½ cup and set aside.
4. Meanwhile, prepare the fish. Pat the fish dry with a paper towel. Slice the fish into pieces about 2x4 inches and set aside.
5. Combine the flour with the coriander, cumin, chili powder, black pepper, and kosher salt in a wide, shallow bowl and set aside. Then beat the egg with a fork in a wide, shallow bowl and set aside. Put the panic in a wide, shallow bowl and set aside. From left to right, line up the seasoned flour, egg mixture, and panko, respectively.
6. Dredge one fish piece at a time in the seasoned flour and shake off excess. Then dip the coated fish into the egg mixture, then directly into the panko. With a dry hand, toss well to coat and set aside. Repeat with the remaining fish pieces.
Breading Is As Easy As 1-2-3
You need three bowls: one shallow bowl with flour and seasonings, a second shallow bowl with eggs and other wet ingredients, and a third shallow bowl with breadcrumbs. Moving from left to right is key, and so is keeping one hand dry and one hand wet. That is, flour the food with your left hand (dry), but dip it in egg with your right hand (wet). Move the food from the egg, shaking off excess, to the breadrcumbs using your wet, right hand. Dredge the food in the breadcrumbs with your dry, left hand and move it to a pan or plate. Never put your dry hand in the eggs, or your wet hand in the flour or breadcrumbs.
7. Heat 1 inch of vegetable oil (about 3 cups) in a cast iron skillet or large sauté pan over medium-high heat until the surface begins to shimmer. To test if the oil is hot, carefully lower the tip of one piece of fish into the oil. If the fish sizzles and begins to brown, the oil is ready. If nothing happens, the oil is not yet hot, so remove the fish immediately.
8. Depending on the size of your pan, fry 4-5 pieces of fish at a time in 3 or 4 batches. Fry on one side for 2-3 minutes, or until the bottom and edges are golden brown. Turn each piece of fish carefully with tongs or a fish spatula in the order in which they entered the pan, and fry for another 2-3 minutes, or until the fish is fully cooked.
9. Remove the fish to a wire rack set over a sheet pan, or to a cutting board lined with paper towels to drain the fat.
10. Divide the fish into 8 portions. Place two tortillas on each of four plates. Top each tortilla with a portion of fish, a slice of avocado, some crema and slaw, and a drizzle of the orange-chipotle reduction. Serve immediately with lime wedges.
Makes 8 tacos or 4 servings.
"To warm and char your tortillas - corn or flour - place over a direct flame for 30 seconds a side. It's a win both for the taste and the look!"
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